Crispy Rice Tuna Stacks

These delectable Crispy Tuna Rice Stacks offer a twist on traditional sushi, combining crunchy goodness with savory tuna and creamy avocado! Perfect for impressing dinner guests or treating yourself to an upscale meal at home.

The Best Crispy Rice Tuna Stacks Recipe

Crispy tuna rice stacks combine all the best elements of sushi into a bite-sized appetizer or main dish that you can make at home! Just like my ahi tuna sushi stack, these crispy rice tuna stacks feature a layer of sushi rice, tender ahi tuna, and your choice of toppings! The difference here is the crispy rice cakes that I fried to perfection.

This crispy tuna rice stacks recipe is versatile, too. It can be served as an appetizer, snack, or even a main meal if you eat enough of them or serve them with some side dishes! They are a guaranteed crowd pleaser that are easy to make and so fun to eat! My husband and I like whipping these up on a date night with leftover sushi rice!

Ingredients needed

Sushi Rice

• Sushi Rice & Water: The key to sticky rice is to get a short-grain white rice that is specifically for sushi! Feel free to check out my sushi rice recipe for more detailed instructions.
• Seasoning: To season the sushi rice and create more flavor, you will mix it with rice vinegar, honey, salt and oil.

Spicy Tuna

• Ahi Tuna: I like to sear my ahi tuna steaks for a bit of extra flavor!
• Spicy Mayo: To create a spicy mayo to mix with the tuna, simply combine mayonnaise, sesame oil and sriracha!

TO Assemble

• Jalapeño: Sliced fresh jalapeño adds the perfect hint of spice!
• Avocado: For a creamy texture, and to balance out the spice from the jalapeño and spicy mayo.
• Furikake Seasoning: Sprinkle a bit of furikake seasoning on top! The touch of seaweed here makes it more reminiscent of sushi.
• Soy Sauce: For dipping!

How to Make Tuna Stacks

first Make the Sushi Rice

1. Rinse rice: Start by rinsing rice thoroughly until the water runs clear. Add rinsed rice to a medium saucepan along with the water.

2. Cook Rice: Bring the mixture to a boil then reduce to a simmer. Cover and cook for 15 minutes. Remove the pan from the heat and allow it to continue to steam with the lid on for 10 minutes.

3. Make Seasoning: In a small bowl combine vinegar, honey and salt. Whisk until the honey is incorporated with the vinegar, set aside.
4. Season the Rice: Spread the sushi rice onto a baking sheet to cool. Add the vinegar seasoning to the rice and stir to coat the rice. Pack the rice into a rectangle about 1/2 inch thick.
5. Chill: Place in the fridge or freezer (to speed up the process) until it’s hardened. This makes it easier to cut. I leave it in the fridge while I am prepping the rest of my ingredients.

Prep the Ahi Tuna

1. Cook the Tuna: Pat tuna filets dry then season with salt and pepper on both sides. Heat a large skillet over high heat with oil. When the pan is smoking add in the tuna steaks and cook for 2 minutes on each side or until each side has a nice golden brown crust on it. (The tuna will still be pink on the inside)
2. Rest: Transfer to a cutting board and allow it to rest for a few minutes then cut into bite size pieces.

3. Make Spicy Mayo: In a medium bowl combine the mayonnaise, sesame oil and sriracha, set aside.
4. Toss with Tuna: Toss the cubed tuna in with the spicy mayo and mix until combined, set aside.

Fry Rice Squares & Assemble

1. Cut Rice into Squares: Remove the rice from the fridge or freezer. Cut into bite size squares.

2. Fry the Rice: Heat about an inch or so of oil in a large skillet. Once hot add in rice and cook for 2-3 minutes on each side or until golden brown and crispy. (If it’s hard to flip give it a bit more time)
3. Season with Salt: Transfer crispy rice to a paper towel lined plate and sprinkle with some salt.
4. Assemble: To assemble top each piece of crispy rice with spicy tuna, avocado, jalapeño and furikake seasoning. Serve immediately with soy sauce for dipping and enjoy!

Tips for Success

• Cook the sushi rice properly! To ensure the sushi rice is cooked to the right consistency, rinse the rice well before cooking to remove excess starch.
• Don’t skip frying the rice! This step creates a perfectly crunchy base for the tuna and toppings to sit on. I wouldn’t skip this part, as it adds flavor and texture!
• Customize the toppings! Feel free to experiment with different toppings like pickled ginger or carrots, cucumber slices, or a sprinkle of toasted sesame seeds!

More Recipes to Try

• Ahi Tuna Tacos
• Teriyaki Salmon Bowls
• Salmon Sushi Bowls
• Spicy Tuna Bowls
• Easy Fried Rice